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Grilled Margarita Chicken

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Betty Crocker Kitchens
Updated Dec 15, 2009
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When enjoying margaritas, use a bit of the mix to marinate cut-up chicken. It's tart and refreshing!

Grilled Margarita Chicken

  • Prep Time 10 min
  • Total 0 min
  • Servings 6
  • Ingredients 5
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Ingredients

  • 1/2 cup liquid nonalcoholic margarita mix
  • 3 tablespoons lime juice
  • 1 clove garlic, finely chopped
  • 3-to 3 1/2-pound cut-up broiler-fryer chicken
  • 1 teaspoon coarse salt

Instructions

  • Step 
    1
    Mix margarita mix, lime juice and garlic in resealable heavy-duty plastic food-storage bag. Add chicken; seal bag and turn to coat with marinade. Refrigerate, turning bag occasionally, at least 1 hour but no longer than 24 hours. Remove chicken from marinade; reserve marinade.
  • Step 
    2
    Heat coals or gas grill for direct heat. Place chicken, skin sides up, on grill. Brush with marinade; sprinkle with 1/2 teaspoon of the salt. Cover and grill 5 to 6 inches from medium heat 15 minutes; turn chicken. Brush with remaining marinade; sprinkle with remaining 1/2 teaspoon salt. Cover and grill 20 to 40 minutes longer, turning occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut.

Nutrition

235 Calories
13g Total Fat
27g Protein
2g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
235
Calories from Fat
115
Total Fat
13g
Saturated Fat
4g
Cholesterol
85mg
Sodium
470mg
Total Carbohydrate
2g
Dietary Fiber
0g
Protein
27g
% Daily Value*:
Iron
6%
6%
Exchanges:
4 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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